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Sourdough Baguettes Recipe

8h cold proof + 2.5h final proofYield: Multiple 400g baguettesTemp: 75-78°F
Classic French-style sourdough baguettes. Features crispy golden crust and airy open crumb structure.

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Instructions

1Dough

  1. Pour the warm water into a large mixing bowl. Add the levain and stir to disperse.
  2. Add the flour and the salt. Mix in mixer at speed 1 for 2 minutes
  3. Transfer the dough to a clear container to begin the bulk fermentation at a dough temperature of about 78°F
  4. Let rest for 30 minutes

2Fold / Bulk Proof

  1. Perform 3 stretch and folds
  2. Let sit for 30 minutes
  3. Stretch & Fold the dough
  4. Wait 30 minutes
  5. Stretch & Fold the dough
  6. Place in fridge to proof for 8 hours

3Divide

  1. Take the dough out of the fridge, divide into 400g portions
  2. Shape each piece into a rectangle with rounded corners

4Shape

  1. Let them rest for 30 minutes before final shaping each one

5Proof

  1. Once shaped, rest/prove them again in a lightly floured baguette cloth to avoid sticking
  2. Proof for 2.5 hours in a 75°F environment
  3. Transfer the baguettes from the cloth (using a baguette peel) onto a pan or baking stone

6Bake

  1. Set oven: Top range 245°C / Bottom range 245°C
  2. Load into oven and add a pan of water to bottom rack
  3. Bake for 15 minutes
  4. Release steam by opening oven door for 30 seconds
  5. Bake another 10 minutes or so until beautifully golden in color

Pro Tips

  • Maintain dough temperature at 78°F during initial fermentation for optimal yeast activity
  • Use a baguette cloth (couche) during final proof to help maintain shape and prevent sticking
  • Steam is crucial for achieving that crispy, golden crust - don't skip it!
  • Score the baguettes at a 45-degree angle just before baking for classic appearance
  • Each 400g portion makes one traditional-sized baguette
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